Spinach, Bacon and Mushroom Quiche
A classic, make-ahead quiche with crisp bacon, sautéed mushrooms and onion, spinach, ham and sharp cheddar in a silky half-and-half custard. Perfect for brunch, holiday mornings and easy weeknight dinners.
Equipment
- Skillet
- 9-inch pie dish
- Spatula
- Vegetable Dicer
Ingredients
- 1 frozen deep-dish pie crust 9-inch, kept frozen until filling
- 4 slices bacon diced (about 1/2 cup)
- 1 tablespoon butter
- 1 medium yellow onion finely diced
- 1 cup cremini mushrooms sliced
- 1/2 (10-ounce) box frozen chopped spinach thawed and squeezed dry
- 4 large eggs
- 3/4 cup half and half
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/3 cups shredded mild cheddar divided
- 1/2 cup cooked ham diced
Instructions
- Preheat the oven to 375°F. Keep the pie crust in the freezer until the filling is ready.
- Cook the bacon. In a medium skillet over medium heat, cook the diced bacon for 6 to 8 minutes, until crisp. Transfer to a paper towel-lined plate and pour off all but about 1 teaspoon of the drippings.
- Sauté the vegetables. Add the butter and onion to the skillet and cook for 4 to 5 minutes, until soft and translucent. Add the mushrooms and cook 5 to 6 minutes more, until golden and their liquid has cooked off. Let cool for 5 minutes.
- Dry the spinach. Squeeze the thawed spinach in a clean kitchen towel until no more water runs out. This keeps the quiche from turning watery.
- Make the custard. In a medium mixing bowl, whisk the eggs, half and half, salt and pepper until smooth.
- Combine. Stir in the onion and mushroom mixture, spinach, bacon and 1 cup of the cheddar.
- Fill the crust. Set the frozen crust on a baking sheet and pour in the egg mixture. Sprinkle the remaining 1/3 cup of cheddar and the diced ham over the top.
- Bake for 40 to 45 minutes, until the top is golden brown and the center is just set with a slight jiggle.
- Rest and serve. Let the quiche rest for 5 minutes before slicing so it holds its shape.
Notes
Make ahead: bake up to 2 days ahead, cool, cover and refrigerate. Reheat slices at 325°F for 10 to 15 minutes.